Page:Mrs Beeton's Book of Household Management.djvu/1711

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1531
TYPICAL FRENCH DISHES

of marmalade. Bake in a moderate oven for ½ an hour, then sprinkle liberally with castor sugar, and serve. Time.—5 hours. Average Cost, 2s. 3d. to 2s. 9d. Sufficient for 10 persons. Seasonable from September to April.

3670.—ONION SOUP, BROWN. (Fr.Potage Soubise Brune.)

Ingredients.—4 medium-sized onions cut into dice, 2 ozs. of butter or 1½ ozs. of good dripping, a few scraps of stale bread cut into small pieces, a few rinds of bacon, the water in which a cauliflower has been cooked.

Method.—Melt the butter in a stewpan, put in the onions, cover closely, and let them cook very slowly for 1 hour. Meanwhile, boil the cauliflower in slightly salted water, drain it, and pour the water over the onions when they are sufficiently cooked. Add the bacon rinds, bread and a little pepper, cover and cook gently for 1 hour, then press the whole through a fine sieve. Replace the soup in the stewpan; if too thin, let it boil rapidly until sufficiently reduced; or if too thick, add a little milk. Re-heat, season to taste, and serve.

Time.—2 to 2 hours. Average Cost, 4d. Sufficient for 4 or 5 persons. Seasonable at any time.

3671.—ONION SOUP, WHITE. (Fr.Potage Soubise Blanche.)

Ingredients.—4 medium-sized onions cut into dice, 2 ozs. of butter, 1 pint of milk, ½ a pint of white stock or water, the crumb of 1 or 2 slices of bread, salt and pepper.

Method.—Heat the butter in a stewpan, put in the onions, cover closely, and cook very gently for 1 hour, taking care that they do not acquire the least colour. Then add the bread, milk, stock or water, continue the slow cooking for about of an hour longer, and rub the whole through a fine sieve. Re-heat, season to taste, and serve.

Time.—From 2 to 2½ hours. Average Cost, 7d. Sufficient for 3 or 4 persons. Seasonable at any time.

3672.—ONION SOUP WITH CHEESE.

Ingredients.—4 medium-sized onions cut into dice, 2 ozs. of butler, 2 tablespoonfuls of grated gruyére cheese, 1 pint of milk, ½ a pint of white stock or water, the crumb of 1 or 2 slices of bread, salt and pepper.

Method.—Prepare the soup as directed in the preceding recipe. Re-heat after sieving, add seasoning to taste, and sprinkle in the cheese,